Roj Bash Kurdistan

Silav.
I have recently run into a lot of trouble regarding the Jajî mixture of cheese, yogurt(dew) and herbs that we have back home.
I know the process of making it, but my Slemani friends have no idea what I am talking about, please help.Are there other names for it? it sort of tastes like "cave aged danish blue cheese". thx

Jajî is very special to Central Kurdistan, Parzîn can...

We're (Badînan + Colemêrg) some of the few to actually continue in mass to produce and serve it for breakfast/supper, while mastaw/xiyarmast is served next to warm meals (dinner/supper) - which is much more widely spread in Kurdistan (than jajî)...


In other regions, such as Wan and Botan - you will find a lot of people do produce it - but it's just not as popular... Same thing for Mûkriyan and Soran in the Soranî regions...

Silêmanî has a very war-torn history... No wonder if some traditions and customs have been lost...

I guess it makes sense. So few people know what it is , and even fewer like it.
people make jokes about it, of course, but they still do not know what it is. lol
thanks for the info
cheers